Some of our favorite applications: low-carb cookies, cupcakes, brownies or dusting over sweet and savory bread with chopped nuts. Flavoring gluten-free cornbreads, shortbreads, and scones is a go-to in the Amoretti Test Kitchen.
What our customers love: replacing wheat-based flours in cake recipes, almond-based flours in macaron recipes, and coating chocolate truffles. Adding corn flavor to low-glycemic recipes for puddings, chowders, and bread is also a popular choice.